Beet and Pickled Cucumber Soup

Fragrant, unusual, healthy and the most delicious! Soup with beets and pickled cucumbers can be prepared using any broth. During the days of Great Lent, try cooking soup in water and you will get the most wonderful vitamin-rich first course!
cook time: 40 min
Caleb Huxley
Beet and Pickled Cucumber Soup

Nutrition Facts (per serving)

40
Calories
2g
Fat
4g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Onion (small) 1 pc
Garlic 1 clove
Tomatoes (or 2-3 pcs. cherry) 1 pc
Salt to taste
Ground black pepper to taste
Bouillon 1.5 l
Potato (large) 2 pc
Bay leaf 1 pc
Beet (small size) 1 pc
Carrot (small) 1 pc
Vegetable oil 2 tbsp
Pickles 2 pc
Greenery to taste

Recipe instructions

Step 1

Step 1
How to cook soup with beets and cucumbers? Prepare all the necessary products according to the list. Cucumbers can be used either pickled or salted.

Step 2

Step 2
Peel beets, potatoes, carrots, garlic and onions. Rinse all vegetables, herbs and bay leaves in cold water and dry with paper towels.

Step 3

Step 3
Next, all the vegetables need to be chopped. Choose the cutting method for yourself; it can be cubes, strips or large cubes. I like it when each of the ingredients is felt separately in the soup, and therefore I usually cut everything into cubes. So, cut the onions, carrots and beets into bars of the same size.

Step 4

Step 4
Chop the cucumbers in the same way as other vegetables.

Step 5

Step 5
Cut the potatoes into thick strips.

Step 6

Step 6
Place the broth on the stove and bring to a boil. Place the potatoes in the pan, reduce the flame to medium and cook until the potatoes are done. This will take from 10 to 20 minutes, depending on the type of potato and its size.

Step 7

Step 7
Heat a small amount of refined oil in a frying pan. Send the beets, carrots and onions to fry. Stirring, cook over high heat until the onions and carrots turn golden brown.

Step 8

Step 8
Place the pickled cucumbers in a frying pan. Fry everything together for about a minute.

Step 9

Step 9
Pour 3-4 tbsp into the roast. brine from the cucumbers or take the broth from the pan. Cover with a lid and simmer over medium heat until all ingredients are soft (approximately 15-20 minutes).

Step 10

Step 10
At this time, cut the tomatoes into cubes. I usually use cherry tomatoes for soup; they are sweetish, which makes the taste of the finished dish balanced. If desired, you can first peel the tomatoes. Chop the garlic as finely as possible or pass through a press.

Step 11

Step 11
When the potatoes are ready, add the roasted beets and bay leaf to the pan. Add salt to taste. Increase the heat on the stove to maximum. After signs of boiling appear, add tomatoes and garlic to the soup. Leave to simmer for a few seconds and remove the pan from the heat. Let the soup steep for at least 15 minutes.

Step 12

Step 12
When serving, sprinkle the aromatic soup with finely chopped herbs.

Step 13

Step 13
Offer each person some ground black or allspice in a plate.

Additional rubrics

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